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Why You Eat What You Eat: The Science Behind Our Relationship wit...
by Rachel Herz

Language

English

Pages

352

Publication Date

December 26, 2017

Product Description
Customer Reviews
<p><strong>“In this factual feast, neuroscientist Rachel Herz probes humanity’s fiendishly complex relationship with food.” —<em>Nature</em></strong></p><br /><p>How is personality correlated with preference for sweet or bitter foods? What genres of music best enhance the taste of red wine? With clear and compelling explanations of the latest research, Rachel Herz explores these questions and more in this lively book. <em>Why You Eat What You Eat</em> untangles the sensory, psychological, and physiological factors behind our eating habits, pointing us to a happier and healthier way of engaging with our meals.</p>
Guns, Germs, and Steel: The Fates of Human Societies
by Jared Diamond

Language

English

Pages

528

Publication Date

March 07, 2017

Product Description
Customer Reviews
<p><strong>"Fascinating.... Lays a foundation for understanding human history."—Bill Gates</strong></p><br />In this "artful, informative, and delightful" (William H. McNeill, <em>New York Review of Books</em>) book, Jared Diamond convincingly argues that geographical and environmental factors shaped the modern world. Societies that had had a head start in food production advanced beyond the hunter-gatherer stage, and then developed religion --as well as nasty germs and potent weapons of war --and adventured on sea and land to conquer and decimate preliterate cultures. A major advance in our understanding of human societies, <em>Guns, Germs, and Steel</em> chronicles the way that the modern world came to be and stunningly dismantles racially based theories of human history. Winner of the Pulitzer Prize, the Phi Beta Kappa Award in Science, the Rhone-Poulenc Prize, and the Commonwealth club of California's Gold Medal.
This Blessed Earth: A Year in the Life of an American Family Farm
by Ted Genoways

Language

English

Pages

232

Publication Date

September 19, 2017

Product Description
Customer Reviews
<p><strong>Winner of the Stubbendieck Great Plains Distinguished Book Prize<br /><br />2019 selection for the One Book One Nebraska and All Iowa state reading programs<br /><br /><br /><br />"Genoways gives the reader a kitchen-table view of the vagaries, complexities, and frustrations of modern farming…Insightful and empathetic." —<em>Milwaukee Journal Sentinel</em></strong></p><br /><p>The family farm lies at the heart of our national identity, and yet its future is in peril. Rick Hammond grew up on a farm, and for forty years he has raised cattle and crops on his wife’s fifth-generation homestead in Nebraska, in hopes of passing it on to their four children. But as the handoff nears, their family farm—and their entire way of life—are under siege on many fronts, from shifting trade policies, to encroaching pipelines, to climate change. Following the Hammonds from harvest to harvest, Ted Genoways explores the rapidly changing world of small, traditional farming operations. He creates a vivid, nuanced portrait of a radical new landscape and one family’s fight to preserve their legacy and the life they love.</p>
The Brew Your Own Big Book of Clone Recipes: Featuring 300 Homebr...
by Brew Your Own

Language

English

Pages

272

Publication Date

May 01, 2018

Product Description
Customer Reviews
For more than two decades, homebrewers around the world have turned to <i>Brew Your Own</i> magazine for the best information on making incredible beer at home. Now, for the first time, 300 of BYO’s best clone recipes for recreating favorite commercial beers are coming together in one book.<br /><br /> Inside you'll find dozens of IPAs, stouts, and lagers, easily searchable by style. The collection includes both classics and newer recipes from top award-winning American craft breweries including Brooklyn Brewery, Deschutes, Firestone Walker, Hill Farmstead, Jolly Pumpkin, Modern Times, Maine Beer Company, Stone Brewing Co., Surly, Three Floyds, Tröegs, and many more.  Classic clone recipes from across Europe are also included. Whether you're looking to brew an exact replica of one of your favorites or get some inspiration from the greats, this book is your new brewday planner.
The Old Farmer's Almanac 2020
by Old Farmer's Almanac

Language

English

Pages

304

Publication Date

September 03, 2019

Product Description
Customer Reviews
It’s another new year celebrating everything under the Sun, including the Moon, with <i>The Old Farmer’s Almanac, </i>America’s oldest continuously published periodical! Always timely, topical, and distinctively “useful, with a pleasant degree of humor,” the Almanac has been beloved for centuries by people from all walks of life.<br />  <br /> As the nation’s iconic calendar, the 2020 edition will forecast cultural, culinary, and other life-changing trends; preview notable astronomical events; provide time- and money-saving tips for gardeners of all varieties; set the hook for best fishing days; forecast traditionally 80 percent–accurate weather; and cover a range of related topics, including anniversaries, folklore, husbandry, home remedies, recipes, amusement, contests, and more—too much more to mention—all in the inimitable way it has done since 1792.<br />  
We Are the Weather: Saving the Planet Begins at Breakfast
by Jonathan Safran Foer

Language

English

Pages

288

Publication Date

September 17, 2019

Product Description
Customer Reviews
<p>Some people reject the fact, overwhelmingly supported by scientists, that our planet is warming because of human activity. But do those of us who accept the reality of human-caused climate change truly believe it? If we did, surely we would be roused to act on what we know. Will future generations distinguish between those who didn’t believe in the science of global warming and those who said they accepted the science but failed to change their lives in response?</p><p>In <i>We Are the Weather</i>, Jonathan Safran Foer explores the central global dilemma of our time in a surprising, deeply personal, and urgent new way. The task of saving the planet will involve a great reckoning with ourselves—with our all-too-human reluctance to sacrifice immediate comfort for the sake of the future. We have, he reveals, turned our planet into a farm for growing animal products, and the consequences are catastrophic. Only collective action will save our home and way of life. And it all starts with what we eat—and don’t eat—for breakfast.</p>
100 Vegetables and Where They Came From
by William Woys Weaver

Language

English

Pages

337

Publication Date

November 01, 2013

Product Description
Customer Reviews
<b>A unique guide to “the botanical and cultural histories of vegetables originating from every corner of the globe”—with cooking tips and illustrations (<i>Publishers Weekly</i>).</b><br /><br /><i>100 Vegetables and Where They Came From</i> offers a cornucopia of vegetable knowledge and stories from around the world—from Argentina to Zimbabwe and from Australia to the United States. A historian, gardener, and veggie connoisseur, William Woys Weaver guides us through a range of peppers, potatoes, peas, gourds, onions, tomatoes, greens, and a whole lot more.<br /><br />Take the Petaluma Gold Rush bean, a rugged legume grown for over one-hundred-fifty years and brought to California by an American whaler from Peru. Or the violet carrot, which the Greeks brought back from India following the conquests of Alexander the Great.<br /><br />Mixing history, culinary suggestions, practical information, and personal anecdotes, Weaver introduces unusual heirloom vegetables and reveals surprising facts about common favorites. Organized alphabetically by common name, this book includes beautifully detailed drawings throughout and a helpful appendix of seed resources.
The Food Lab: Better Home Cooking Through Science
by , J. Kenji López-Alt

Language

English

Pages

962

Publication Date

September 21, 2015

Product Description
Customer Reviews
<p><strong>A <em>New York Times</em> Bestseller<br /><br />Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award<br /><br /><br /><br />"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—<em>New York Times Book Review</em></strong></p><br /><p>Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?</p><br /><p>As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In <em>The Food Lab</em>, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.</p>
Red Famine: Stalin's War on Ukraine
by Anne Applebaum

Language

English

Pages

466

Publication Date

October 10, 2017

Product Description
Customer Reviews
<b>AN <i>ECONOMIST</i> BEST BOOK OF THE YEAR<br /><br />From the author of the Pulitzer Prize-winning <i>Gulag</i> and the National Book Award finalist <i>Iron Curtain</i>, a revelatory history of one of Stalin's greatest crimes—the consequences of which still resonate today</b><br /><br />In 1929 Stalin launched his policy of agricultural collectivization—in effect a second Russian revolution—which forced millions of peasants off their land and onto collective farms. The result was a catastrophic famine, the most lethal in European history. At least five million people died between 1931 and 1933 in the USSR. But instead of sending relief the Soviet state made use of the catastrophe to rid itself of a political problem. In <i>Red Famine</i>, Anne Applebaum argues that more than three million of those dead were Ukrainians who perished not because they were accidental victims of a bad policy but because the state deliberately set out to kill them.<br /><br />Applebaum proves what has long been suspected: after a series of rebellions unsettled the province, Stalin set out to destroy the Ukrainian peasantry. The state sealed the republic’s borders and seized all available food. Starvation set in rapidly, and people ate anything: grass, tree bark, dogs, corpses. In some cases, they killed one another for food. Devastating and definitive, <i>Red Famine</i> captures the horror of ordinary people struggling to survive extraordinary evil.<br /><br />Today, Russia, the successor to the Soviet Union, has placed Ukrainian independence in its sights once more. Applebaum’s compulsively readable narrative recalls one of the worst crimes of the twentieth century, and shows how it may foreshadow a new threat to the political order in the twenty-first.
Growing Season: a novel (Book 1)
by Melanie Lageschulte

Language

English

Pages

256

Publication Date

May 29, 2017

Product Description
Customer Reviews
<b>A faded farmhouse, a devoted dog. One special season.</b><br /><br />Melinda is already at a crossroads when the “for rent” sign beckons her down a dusty gravel lane. Facing forty, single and downsized from her stellar career at a big-city ad agency, she’s struggling to start over when a phone call brings her home to rural Iowa. <br /><br />It's not long before she moves to the country, takes on a rundown farm and its headstrong animals, and lands behind the counter of her family’s hardware store in the community of Prosper, whose motto is “The Great Little Town That Didn’t.” And just like the sprawling garden she tends under the summer sun, Melinda begins to thrive. But when storm clouds arrive on her horizon, can she hold on to the new life she's worked so hard to create?<br /><br />Filled with memorable characters, from a big-hearted farm dog to the weather-obsessed owner of the local co-op, “Growing Season” celebrates the twists and turns of small-town life. Discover the heartwarming series that’s filled with new friends, fresh starts and second chances.<br />

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